Spicy Szechuan Chicken

INGREDIENTS :-


Chicken breasts
Cornflour - 5 tbsp
Onions - 2
Garlic - 6 pods
Ginger - 2 inch
Chicken stock - 1 cub
Chilli Flakes - 1 tsp
Black pepper - 1 tsp
Ketchup - 4 tsp
Soy sauce - 4 tsp
Tomato puree - 2 tbsp
Sugar - 2 tsp
Green chilli - 2
Cilantro - 1 cup
Oil for frying
Salt to taste


METHOD :-


1. Cut the chicken in strips and season with salt and a tsp of black pepper.
2. Slice the onions and chop the garlic, ginger and green chilli.
3. Mix a tbsp of cornflour in a cup of water ensuring there are no lumps, crumble and add the stock cube and add a tsp sugar, ketchup and soy sauce - mix well - set aside.
4. Add 3 tbsp of water and 4 tbsp cornflour to the chicken and mix to coat chicken with the cornflour.
5. Deep fry the chicken until golden brown and set aside.
6. Stir fry the onion in 3 tablespoons of oil, on high heat for 1 minute.
7. Add the garlic and stirfry for another minute.
8. Add the ginger and chilli flakes and stirfry for 30 seconds.
9. Add the tomato puree and reduce the heat to medium. Fry for 1 minute.
10.Add the cornflour sauce mix and bring it to boil and thicken the sauce.
11.Add salt to taste - keep in mind that soy sauce and ketchup are already seasoned.
12.At this stage taste the sauce to ensure the seasoning is right and that it is not too sharp or sour.
If it is sour add some more sugar, to get rid of the sharpness or sourness - not to make the sauce sweet.
13.Turn off the heat and cool for 5 minutes. Now add the chopped green chilli, coriander leaves and the fried chicken in the sauce and stir to coat the chicken.
Serve with fried rice or noodles.